Tonight I made a winner:
Chicken and Spinach salad wrap
Total Time: 35Min.
Serves: 4 servings Course: Main Course Cuisine: American
Ingredients
3 boneless, skinless chicken breasts
1 teaspoon Cajun spice mix
1/4 cup flour
2 tablespoon Vegtable Oil
4 strips bacon, Thick cut
1/4 cup apple cider vinegar
1/2 cup apple, Thinnly sliced
1/2 cup red onions
1/4 cup apple jelly
1 tablespoon Dijon mustard
6 cups spinach
goat cheese, to garnish
Tortillas
Directions
Season chicken with cajun spice and salt then dredge in flour. Heat oil in skillet over medium-high heat, the saute chicken until cooked through, about 5 min. per side. Remove from pan and slice lengthwise into pieces. Wipe out the pan and return to burner.
Saute bacon over medium-high heat until crisp. Drain bacon and discard all but 1 T. of drippings. Add apple and onions to drippings, saute until softened, about 1 min.
Deglaze with vinegar; simmer until liquid is nearly evaporated.
Add the jelly and mustard; cook until jelly is melted and dressing has thickened, about 3 min. Stir in bacon, season with salt. Toss dressing with spinach and goat cheese.
Heat tortillas and assemble wraps with 1 cup of salad and chicken strips.
